Steps

2Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.

3Add bok choy, carrots, zucchini and mushrooms to same skillet; cover and cook 4 to 6 minutes or until carrots are crisp-tender, stirring occasionally.

4Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Stir in onions and chicken; cook and stir until thoroughly heated. Serve over chow mein noodles. If desired, serve with additional soy sauce.

2Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.

3Add bok choy, carrots, zucchini and mushrooms to same skillet; cover and cook 4 to 6 minutes or until carrots are crisp-tender, stirring occasionally.

4Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Stir in onions and chicken; cook and stir until thoroughly heated. Serve over chow mein noodles. If desired, serve with additional soy sauce.

Expert Tips

To substitute for bok choy, use packaged coleslaw blend or Chinese cabbage, or a mixture of sliced celery and another dark leafy green such as kale.